Wednesday, October 3, 2012

I think I may adore savory muffins just as much as sweet
ones. There is just something about biting into a warmed savory muffin in the
middle of the afternoon that lifts the spirits.

I’ve posted a few other savory morsels in the past such as
these and these, so here is another version that is a winner. So moist and full
of savory deliciousness, it’s really hard to eat just one of these feta infused
muffins. Sage lends them a fall flavor, whereas I added the chickpea (garbanzo)
puree to make the muffins more nutrient dense and a healthier snack overall. As
does the extra virgin olive oil, which is rich in anti-inflammatory compounds.

As is the case on Wednesday, it’s time for another Muffin
Tin Mania product giveaway. The kind folks over at California Olive Ranch would
like to award one of my readers with a bottle of their wonderful extra virgin
olive oil to try out in this recipe or other kitchen creations. What a prize!

Through my research for magazine articles on culinary
oils, I’ve really come to appreciate the quality of olive oils being produced
in California.Generally, just as good as anything coming out of Europe and with stricter regulations.

To enter, all you need to do is leave a comment on this blog
post that says: “My muffins need an oil change” along with some way of
identifying yourself such as your initials, name or email address and I will
use this online
tool to randomly select a winner. I’ll announce the winner next Wednesday
October 10th, so if you entered write the date down on your calendar and check
back in then for a chance to claim your prize.

Congrats to MamaMcf who was randomly selected as the winner of some great olive oil from California Olive Ranch. MamaMcf, just send me your shipping details using the contact tab above and I'll get some olive oil sent your way.

Feta Sage Muffins

1 1/4 cup whole wheat pastry flour

1/2 cup finely ground yellow cornmeal

2 tablespoon coconut palm sugar or other granulated sugar of
choice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup canned (drained and rinsed) or cooked dried chickpeas

3/4 cup low-fat milk

3/4 cup low-fat plain yogurt

1/3 cup plus 2 tablespoons extra virgin olive oil

1/3 cup chopped fresh sage

2 garlic cloves, minced

1 cup diced feta cheese

Preheat oven to 350 degrees F. In a large bowl, mix together
the flour, cornmeal, sugar, baking powder, baking soda and salt. In a blender
or food processor, whirl together chickpeas, milk, yogurt, oil, sage and garlic
until smooth. Pour chickpea mixture into dry ingredients and mix gently. Fold
in feta. Divide mixture among 12 standard sized greased or paper lined muffin
cups and bake for 20 minutes, or until a toothpick inserted into the center of
a muffin comes out clean. Let cool several minutes before unmolding. Best
served warmed.